King prawns in saffron almond sauce

Name: King prawns in saffron almond sauce
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 12 raw king prawns, peeled and de-veined, heads removed, tails on; 1 Tbsp vegetable oil; 100 grams cashews; 50 grams blanched almond; 2 Tbsps ghee or butter; 1 bay leaf; 2 green cardamom pods, crushed; 1 onion, finely chopped; 1 small knob fresh ginger, peeled and finely chopped; 1 green chilli, chopped; 1 teaspoons turmeric; 1 small pinch saffron strands, infused in 2 tbsp warm milk; 1 teaspoon golden caster sugar; 2 Tbsps single cream; 1 pinch pinch of garam masala; 1 small knob fresh ginger, peeled and finely grated or blended to a paste; 2 garlic cloves, very finely grated or blended to a paste; 1 teaspoons ground white pepper; 2 Tbsps Greek yogurt; 1 pinch pinch of saffron strands, soaked in 2 tbsp warm milk or water for 5 mins; 4 green cardamom pods and 2 pieces of mace ground together; 1 teaspoons cumin seeds

King prawns in saffron almond sauce is a main course that serves 4. This recipe covers 12% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and pescatarian recipe has 400 calories, 13g of protein, and 33g of fat per serving. Head to the store and pick up chilli, ghee, saffron strands, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. If you like this recipe, take a look at these similar recipes: King Oyster Mushrooms and Prawns on Rice, Cook the Book: Lamb Korman in an Almond-Saffron Sauce, and Prawns, Saffron Mayo And Baby Mixed Herbs.

Instructions

Make the sauce. Tip the cashews and almonds into a saucepan and just cover with cold water. Boil gently for 20 minutes until slightly softened. Tip the nuts and water into a food processor and blend.

Ingredients you will need

Almonds

Cashews

Sauce

Water

Nuts

Equipment you will use

Food Processor

Sauce Pan

Heat the ghee or butter in a heavy saucepan, add the bay leaf, cardamoms and onion and fry for 8-10 minutes until golden.

Ingredients you will need

Bay Leaves

Butter

Onion

Ghee

Equipment you will use

Sauce Pan

Add the ginger and chilli and fry for a minute until fragrant.

Ingredients you will need

Chili Pepper

Ginger

Add the turmeric and fry until the onion turns yellow, which should take another minute. Now stir in the nut pure and cook the paste carefully, stirring regularly until yellow.

Ingredients you will need

Turmeric

Onion

Pour in 150ml of the fish stock and simmer for 2-3 minutes. As the sauce turns glossy, add the infused saffron, sugar and cream, sprinkle in the garam masala and season with salt. Simmer for a few more minutes. The sauce should be too thick to pour, but thin enough to spoon, so you may need to dilute it with more fish stock. (The sauce can be made up to an hour ahead.)

Ingredients you will need

Garam Masala

Fish Stock

Saffron

Cream

Sauce

Sugar

Salt

Tip the prawns into a bowl, and mix in a sprinkling of salt and all the ingredients for the first marinade. If this looks dry, add a drop of water. Set aside for 10 minutes.

Ingredients you will need

Marinade

Shrimp

Water

Salt

Equipment you will use

Bowl

Heat the oil in a large pan and sear the prawns for 20 seconds so they curl up.

Ingredients you will need

Shrimp

Cooking Oil

Equipment you will use

Frying Pan

Remove and set aside to cool.

Mix ingredients together for the second marinade, toss prawns in it (they can be left for up to 1 hour).

Ingredients you will need

Marinade

Shrimp

Preheat the oven to fan 180C/conventional 200C/gas

Equipment you will use

Oven

Pierce a long wooden skewer through the tail of each prawn and thread it through to the tip of the head. Prop the skewers on a roasting tray and roast for 6-8 minutes until lightly charred. Meanwhile, reheat the sauce and add more stock if it is too thick.

Ingredients you will need

Shrimp

Sauce

Stock

Equipment you will use

Skewers

Serve the prawns on a large plate in a pool of sauce for people to help themselves, with the extra sauce and pilau rice in bowls.

Ingredients you will need

Shrimp

Sauce

Rice

Equipment you will use

Bowl

Equipment

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp on the menu? Try pairing with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is GIFFT by Kathie Lee Gifford Pinot Grigio. It has 4.8 out of 5 stars and a bottle costs about 15 dollars.